Vegetable tarts

I served this as a light meal, but its also good as an appetizer with a nice glass of wine. But here's the truth, there are tons of ways you can customize this tart. You can add extra cheese, eggs, meats, seafood to make it even heartier.
I kept this vegetarian, as my teen loves her pies, tarts and pizzas vegetarian.

For the Filling: 
2 tablespoons butter
1 medium onion, finely chopped 
3-4 cloves of  garlic, minced
1 large potato, chopped 
5-6 mushrooms, sliced
1 small zucchini, chopped
Salt and pepper 
1 teaspoon paprika
1/4 tsp oregano
1/4 tsp rosemary 
1 tablespoon all-purpose flour
3/4 cup milk
1/4 cup diced fresh mozzarella
A few basil leaves


Heat the butter, add the onion, garlic and potatoes. Cover and cook for 5 mins. Next add the mushrooms, zucchini, salt, pepper and remaining spices. Cover and cook till the vegetables are done. Next add the flour and cook stirring constantly for 3 mins to cook out the raw flour taste.
Add the milk and simmer till it thickens. Remove the pan and cool.

For the dough:
1 cup flour
1/2 tsp salt
A pinch of sugar
2-3tbsp of butter or oil
Ice cold water

In a large bowl mix together the flour, sugar, and salt.  Add the butter/oil, rub it into the flour until the mixture looks like coarse breadcrumbs. 
Add 2 tablespoons of water and mix until the dough forms a rough ball.  Add more water, one tablespoon at a time, if needed, until the dough forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Once chilled, roll out some dough and line your tart tins. 

Bake the tarts for 10 minutes, or until the dough is set but not golden, then remove the pan from the oven and divide the filling evenly among the tarts. Top the tarts with the cheese and basil. Bake for 12 to 15 minutes more, or until the tarts are bubbling and the crusts become golden brown around the edges. Cool the tarts in the pan for 10 minutes before serving